Soft silken tofu is the smoothest and most delicate of the range and will easily break apart when handled. It can be carefully cut or crumbled and gently poached in soups and stews, or can be blended into a shiny, creamy purée that excels as a base for healthy vegan and vegetarian sauces, smoothies and desserts. Protein-rich, it can also be used as a substitute for eggs and yoghurt in many recipes.

Firm silken tofu is made with richer soya milk, with less water than soft silken tofu which gives it more structure and stability. Although it offers many of the same textual benefits of its soft counterpart, it will retain its shape more readily when handled or cooked in hot dishes such as stir-fries. Like soft tofu, it can also be blended smooth and used to provide body for healthy dressings and mousse-like desserts.

Freeze-dried tofu was developed far back in Japanese history as a way of preserving this nutritious food. It is produced by repeatedly freezing and thawing tofu until all the water has been extracted. It is a staple in most Japanese larders as it can be stored long-term at room temperature. A five-minute soak in warm water is all that is needed to rehydrate the tofu pieces, which can then be used as with regular tofu.

However, this tofu offers more than easy storage, it has a texture that is quite different to fresh tofu and excels in a number of cooking applications. After soaking, the tofu retains a hearty, dense structure and will not break down in the way even the firmest of fresh tofus can when subjected to high heat and rough handling. This makes it particularly suitable for sautéing or stir-frying, but it really comes into its own when the special chew of dried tofu is showcased. Think hearty veggie burgers with a fabulously meaty texture, or moreish, toothsome tempura bites.

The other interesting feature of dried tofu is that it is unsurpassed at soaking up marinades and other liquids. As all the water has been removed during processing, it is much easier to get flavourings right into the centre of the tofu, making it a wonderfully receptive sponge for whatever seasonings you think would best suit your dish. This also means it is particularly suited to simmering in soups and other brothy dishes, where it can absorb remarkable flavour while it cooks.

You can also grate dried tofu or blend it to a powder and use the resulting mixture as a protein-rich, gluten-free alternative to breadcrumbs or other binders. As it has considerable absorption powers it will soak up any excess moisture in these dishes making it excellent provision against unwanted sogginess.

This Nagasaki speciality tofu is based on recipes traditionally prepared by Buddhist monks, who favoured delicately flavoured dishes prepared with great care and precision. Naturally sweet, made with lightly roasted sesame seed paste and soya beans, it is lightly set with a little jiggle in its natural state.

Typically served with a drizzle of brown sugar syrup and a sprinkle of kinako flour (roasted soya bean flour), this tofu can also be blended into a luscious, silky purée which adds a beautifully nutty, creamy sweetness to healthy desserts. When blended it takes on a gorgeous, shiny, pinky hue and can be used as a nutritious spread or filling.